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Seasoned rice



Ingredients:

4lb brown or white rice
1 1/2 pumpkin
4 stalks escallion
Pinch of salt
2 green sweet pepper
Sprigs of thyme
1/4lb ripe tomatoes
1 hot large pepper
1 cup of coconut milk
1lb broadbean (green bean)
1 large chocho
Half medium cabbage
Few stalk of calaloo
1lb of carrots
1 packet chicken noodle soup
1/4lb salt fish
3 garlics


Preparation and oooking:

1. Cut pumpkins, cabbage, calaloo, carrots, sweet pepper, hot pepper, escallion, tomatoes, garlic, saltfish and sprigs of thyme into fine pieces.
2. Add beans to boiling water, boil for 5 minutes
3. Beans almost cook, add coconut milk and other finely chopped ingredients stir and allows to boil.
4. Boils for 4 minutes max.
5. Add rice
6. Allow to cook for 20 minutes with high flames.
7. Cut heat, allow to steam for 10 minutes.
8. All water has been dried out rice is tender.
The dish is done!

I have a coworker who loves talking about food made up to look and taste like 'real' meat. My question to her is why?
She said she likes the taste of meat but dislikes that it sacrificed an animal to have a meal and the horrible conditions of food processing.
So wouldn't it work if you squeezed something from a tube and fried it up?
Her answer was definitely not. It has to resemble real food.

“Not since Adam has any human known such solitude as Mike Collins.”

July 20, 1969. As 500,000 million people watched from the Earth and two others were about to take the first steps on the moon, Michael Collins was all alone.

As the Command Module Pilot of Apollo 11, Collins orbited above the lunar surface when Neil Armstrong and Buzz Aldrin walked into the history books and the collective memory of our nation’s Trivial Pursuit enthusiasts.

Do a search for “Michael Collins” and you’ll find articles that use phrases like “Forgotten Astronaut,” “The Other Astronaut,” and similar slights.

Fortunately, we found one amateur mixologist who is attempting to immortalize Collins in cocktail form with a play on a traditional Tom Collins. For your drinking pleasure, we present:

The Forgotten Astronaut Cocktail
2 oz London dry gin
1 oz fresh squeezed lemon juice
1/4 oz Demerara syrup
And a bar spoon of tart cherry jelly
Shake. Pour over ice in a Collins glass top off with seltzer.

Cheers to you, Michael Collins.

Thanks to Max Reid for the out-of-this-world cocktail.

Forty Day Moussaka

A tasty dish to sustain a large family on a long wet sea voyage.

And God said unto Noah, take thee into the ark two extra sheep and a large oven proof dish, three cubits in length, two cubits in width, and about half a cubit in depth.

Make thee a shopping list, and send forth Mrs. Noah to the shops that she may assemble the ingredients to maketh a mighty dish of proportions sufficient to feed thee and thy kin for the duration of a lengthy deluge.

And Mrs. Noah took the list and brought back into the ark a multitude of ingredients; making three separate trips to the shops.

And God said unto Mrs. Noah, make thee a Moussaka, and this is the fashion which thou shalt make it of:

First, thou must mince the flesh of two lambs , which thou will put into a large heavy-based frying pan, along with onion, smote garlic, mint, bay leaf and cinnamon, whereupon thou must cook over a medium heat for ten minutes.

Next must thou stir in thy flour; then thy wine, tomatoes and tomato puree; simmer thee this mix for thirty minutes and set aside.

And Mrs. Noah did according unto all that the Lord commanded her.

And God commanded that Mrs. Noah slice her Aubergines and fry them three minutes on each side, and afterwards to place them on kitchen paper to drain, and God saw that they were good.

And the Lord said unto Mrs. Noah, because I am a merciful God, I will not require that thou makest thy own bechamel sauce, but behold, I will furnish thee with one I made earlier, as bechamel sauce be verily beyond thy talents.

And God decreed that a third of the meat sauce be spooned into the three by two cubit dish, followed by a layer of sliced aubergine, and nicely topped off with the Lord’s own bechamel sauce.

For yet 35-45 minutes at gas mark 6 must thou bakest thy dish, forgetting not to sprinkle with fresh Parmesan.

Serve with freshly baked ciabatta, and olive oil for dipping.



Next week’s dish will be the Recipe for Lasagne according to St. Matthew.

As I watched the video, I wasn't sure what the end result was going to be. It appeared to be the consistency of salt water taffy, then as they worked it and the candy cooled it was brittle as though they were working with glass.
Al that work is revealed in the last minute of the video.

I hardly ever bother with fruit but when I do pick something up at the supermarket it hardly ever encourages me to do it more often. I’ve noticed that more and more supermarket fruit is labelled “ripen at home”, with that particular feature presented as a virtue; whereas, in reality, it is obviously a dodge to save someone along the supply chain the expense of ripening it before it goes on sale.

This wouldn’t be a major problem were it not for the producers inserting some sort of genetic timing mechanism into the fruit that gives the consumer a one hour window of opportunity to eat it between the states of rock hard and fermenting mush.

So this, along with the way they seem to have bred all traces of flavour out of most fruit, is the reason I hardly ever bother with it.

Hmmm, I fancy a banana next Wednesday; so when do I need to purchase one, Well it’s Saturday today so..................

For me it's peanuts. I like them but they don't like me.
I don't recall any peanut allergy as a kid, but in the last 20 years or so, I break out in hives after eating something made with peanut oil or has peanuts in the ingredients.

We have a manufacturer's rep who visits us weekly and he often brings 2 dozen gourmet doughnuts from a local bakery. This art work more than food but most of them have peanut butter icing.

Some of the Asian all-you-can-eat buffets cook with peanut oil and I'll know a day later what the food was cooked in when I have bumps on my skin.

Hi Every one
I Love to cook and well I am good cook and I can cook some great Dishes well my Rump steak I love cooking with steak and Chop seasoning and I will Add a few spices and Herbs in and make it wonderful Lamb Chops my chops I love cooking with Red wine and Chop Seasoning and I like it well done steak and Chops and Fish is Hake I cook it in Oven and I Put salt and paper on it and Salad next to it I love Cooking since I stay in a Flat my self and I cook good food xoxo Dave

or emerging from hiding, depending on your perspective..

I was thinking of them this morning, and bemoaning the fact that I hadn't seen any this year, then I looked out my window..



Here is a zoom shot.



I didn't see their Tom, but I strongly (given that the flock last year ran into the 40s in number) suspect these 6 are just some strays.

Fall is a great time although not so much in Florida where everything just turns brown and dies. The weather hardly cools down much. It is just a little cooler in the mornings before the sun starts scorching us. Now it is the time for flavorful aromas like cinnamon, cloves and pot.

I saw a video yesterday introducing the New Instant Pot / Air Fryer Duo. It is the regular IP but with two lids, the second one being the Air Fryer function so you can pressure cook something, then change lids to crisp it up or just air fry wings or whatever. Dammit I want it and spent the day restraining myself from buying it since I already have two IPs and One Air Fryer. These three gadgets I use daily. I use my oven or stove on very rare occasions. I'm not sure how long I can restrain myself from buying the new gadget, trying so hard to use my logic of "I don't need it, I just want it" If I hadn't bought my folks and kids their own instant pots I could justify buying it just so I could give my old one away. Time will tell how disciplined I am or am not.

Mom loves potatoes but she always cooked pasta for Dad as that is what he loved. She ate potatoes when we went out. Yesterday I saw a video for a cheesy Potato Leek soup made in the Instant Pot that looked delicious. Three kinds of potatoes, three kinds of cheese, heavy cream and Pancetta...very fattening and decadent. Since Mom is only 83 pounds I'm making that for her today. I'm changing it up a bit to be a bit more weight friendly for me by adding cauliflower to the potato. Before I add all the cheeses I will take a portion out for me. 8 minutes in the Instant Pot that still blows my socks off.

I've found the best cooking videos done by Jeff at pressureluckcooking.com. I've cooked so many of his recipes in the IP from his videos, all oh so good.